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Messages - RubyDoo

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1
Lets Talk Curry / Re: Julian's second book
« on: February 28, 2014, 10:30 AM »
I've just ordered a copy of this,however it appears the download link to get the book doesn't work(at least on my computer it won't),anyone else had any problems with it??

Ordered this and received the pdf by return. No problems.
Would add though that I looked yesterday on receipt of email and safari was having problems with the link on my iPad. Maybe that is because the release date is officially today, I don't know.

Also now have CBM's part 2 and having had time to look through it would recommend it. Much less waffle than Julian's  ;) but some may enjoy the other issues covered by him.

I appreciate that £8.99 is a bit more to pay but what the hell. Just the price of a curry as stated and I do appreciate the time and effort that has gone into it WITHOUT the ridiculous nonsense displayed by some other(s) who purport to be producing a similar tome!!  ;)

Too early to comment on Julian's latest.

Now lets get cooking!!

2
Lets Talk Curry / Re: Julian's second book
« on: February 24, 2014, 04:42 PM »
Proof is in the tasting.
I have made the vindaloo to spec albeit using chicken and it was fabulous.
A lesson here for me in getting back to basics and this is certainly basic.
I think you can go overboard trying new additions and tweaks etc to the point that the basic flavours get very muddled.
If you haven't tried this then do so. Don't be put off by the suggestion that this is very hot. You can adjust the heat to taste.
Looking forward to the new ebook too even at £8.99

Chris who?  ;)

3
Lets Talk Curry / Mick Crawford Mix
« on: January 09, 2014, 03:17 PM »
New resolution = stray from the safe and tried and experiment with a few different things.  8)

Although it has been on the side for a Good while I have never delved into Mick Crawford's E book.

The gravy seems fairly standard and simple but he has two suggested mix powders that on first glance seem very similar but are actually very different but with no explanation.

Have any of you guys tried both and what is your opinion

Thank you. Regards and Happy New Year.

RD


Perhaps I should add that I am not comfortable with the % of turmeric in mix 2 in addition to the fact that he does not mention which one he uses in each of his recipes.



4
Rice (Plain, Pilau, Special, etc) / Re: Reheating frozen pilau
« on: October 19, 2013, 04:09 PM »
Hahha. Good job I have two dedicated curry fridge freezers in garage.. You are quite right though on the effect of the rice raising the fridge temp etc.

5
Rice (Plain, Pilau, Special, etc) / Re: Reheating frozen pilau
« on: October 19, 2013, 02:58 PM »
You should cool the rice as fast as possible. At the very least get it straight into the fridge.

I do think, with the greatest respect, that that is a little OTT.  I have /never/ force-chilled rice, yet normally cook enough for two or three days.  All stays in a Pyrex casserole until the meal is over (lid on), and is then left to chill naturally in the kitchen.  When it is completely cold it is transferred to 600ml plastic takeaway containers (with lids) and transferred to the 'fridge. And my wife and I have never had food poisoning as a result.

** Phil.

' with the greatest respect ' what an awful and generally patrionising expression albeit no offence taken or I believe, intended.

Just makes sense to get the rice chilled quickly. The quicker the better and less opportunity for nasties to multiple.  '. Simples ' - another annoying expression perhaps.m :)

6
Rice (Plain, Pilau, Special, etc) / Re: Reheating frozen pilau
« on: October 19, 2013, 12:32 PM »
You should cool the rice as fast as possible. At the very least get it straight into the fridge.

I try and avoid frozen rice now. I do have some frozen as a back up and have found this is better microwaved from frozen rather than defrost first. Frozen rice though is simply not as good when reheated so where possible I now make fresh the day I want it or day before and either use immediatley or fast cool and micro later. Much better.

7
Lets Talk Curry / Re: C2G Julian's Ebook part 2
« on: October 04, 2013, 05:25 PM »
Certainly looking forward to this. Love the way he says he is a veggie with a mouthful of chicken! 


8
Pictures of Your Curries / Re: My Curry Journey
« on: September 06, 2013, 06:51 PM »
Looks great but 3kg of meat even for two sounds a bit 'piggy'.

9
Lets Talk Curry / Re: Where did that heat come from
« on: August 24, 2013, 02:05 PM »
RubyDoo

Check the basaar powder - give the powder a taste - yep its not cooked in a curry - you wont get ill - i check all of mine - then you will know

best, Rich

Spot on Rich. It IS the basaar. Al Noor.  Fiery gear!!!! My fault for thinking it may be like Raj mild madras or similar.  Have used it in gravy before too but never noticed the strength. Doh!!  Always something new to learn!!

10
Lets Talk Curry / Re: C2G Julian's Ebook part 2
« on: August 24, 2013, 01:48 PM »
It's looking promising  :) Once we recieve this book, CBM's, and Chris's (h4ppy-chris) I don't think we will need much more info to get the result we want.
I might be wrong, comments welcome.

Cheers,
Ken
Chris who?  Has it not arrived yet? Not been on the site for a while but I see some things have not changed.  ;D Looking forward to Julian's part 2 and CBM is good. Wouldn't give the other idiot the time of day after the way he has used this site to his own ends ( and even they have not come to fruition ).  >:(

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